CN107594449B - Preparation method of cryptotaenia japonica and vegetable composite nutritional soup packet - Google Patents
Preparation method of cryptotaenia japonica and vegetable composite nutritional soup packet Download PDFInfo
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Abstract
A preparation method of a cryptotaenia japonica and vegetable composite nutritional soup packet comprises the following steps: (1) a cryptotaenia japonica treatment process; (2) a bamboo shoot treatment process, (3) a cedrela sinensis treatment process; (4) a treatment process of purple perilla, (5) a treatment process of carrot; (6) a processing technology of eggs; (7) a onion treatment process; (8) taking 1.5-2.5 g of processed cryptotaenia japonica, 1-2 g of bamboo shoots, 1.0-1.4 g of Chinese toon, 0.4-0.8 g of purple perilla, 0.8-1 g of carrots, 0.8-1.2 g of eggs and 0.4-0.8 g of onion, uniformly mixing, bagging, and filling nitrogen for packaging to obtain the cryptotaenia japonica. The cryptotaenia japonica and vegetable composite nutritional soup packet disclosed by the invention is convenient to nourish, has a delicious taste, and also retains the nutritional characteristics of a product.
Description
Technical Field
The invention relates to a preparation method of a cryptotaenia japonica and vegetable composite nutritional soup packet, and belongs to the technical field of convenient seasoning processing.
Background
In the current world, the pace of life of people is continuously accelerated, the pressure of life is increased day by day, and convenient food is more and more favored by people. Meanwhile, most of the instant food does not pay attention to nutrition, and the instant food is simple, convenient, quick, time-saving and the like.
At present, cryptotaenia japonica, cedrela sinensis and the like are mainly eaten in a fresh mode, wild resources are limited, fresh vegetables are not durable to store and transport, the eating period is short, and meanwhile, the problem of low economic benefit exists only by eating the cryptotaenia japonica and the cedrela sinensis. At present, vegetable soup seasoning bags prepared from wild vegetables used as both medicine and food are also fresh in the market.
At the present stage, the cryptotaenia japonica is cultivated in a large scale, most of cryptotaenia japonica is wild, the yield is high in Hunan, Yun, Gui, Chuan, Shaan or northeast regions, and urban consumers are difficult to taste wild original ecological vegetables and generally made into dry products for consumption due to intolerance of storage and transportation. At present, the most common processing mode of the dried cryptotaenia japonica is mainly dry products, and the 'research and development of wild vegetable cryptotaenia japonica freeze-dried products' published on the 26 rd phase 3 of the 9 th month 'journal of the Hubei national academy of sciences and Nature edition' in 2008 discloses a method for processing and preparing the dried cryptotaenia japonica by a freeze-drying or drying method, but the method is mainly considered based on the purpose that the dried cryptotaenia japonica appearance is suitable for sale, and is emphasized on how to make the dried cryptotaenia japonica appearance color suitable for sale, and only a single color fixative is added3The color protection effect is not obvious, and the color and the product form are single, so that the color protection tea is difficult to attract consumers.
The Chinese patent application with the application number of 201510189927.9 discloses a preparation method of a dried cryptotaenia japonica product, which mainly adopts an oven to dry and de-enzyme at high temperature, when the hot temperature reaches 110 ℃, de-enzyme for 3-5 minutes by boiling water, and the nutrition loss is serious at the high temperature for a long time and the color protection effect is poor because no color protection agent is used; the cryptotaenia japonica has long treatment time, so that the special fragrance and flavor of cryptotaenia japonica are lost, the total flavone of important health-care functional substances of cryptotaenia japonica is reduced, and the health-care and medical effects of cryptotaenia japonica are reduced.
Disclosure of Invention
The invention aims to solve the technical problems of overcoming the defects of the prior art, providing the preparation method of the cryptotaenia japonica and vegetable composite nutritional soup packet which is rich in nutrition, unique in flavor, good in health care effect and convenient to eat, and solving the problems of seasonality, regionality and short shelf life of vegetables. The technical scheme adopted by the invention for solving the technical problem is that,
the preparation method of the cryptotaenia japonica and vegetable composite nutritional soup packet comprises the following steps:
(1) cryptotaenia japonica treatment process
Preparing a color protection liquid: using water as a solvent, wherein each 1L of water contains 0.10-0.15 g of sodium bicarbonate, 0.2-0.3 g of sodium sulfite, 0.1-0.2 g of sodium erythorbate, 0.05-0.1g of zinc acetate and 0.10-0.2 g of calcium chloride;
selecting fresh tender caulis et folium cryptotaeniae japonicae as raw materials, washing with water, and soaking in color protection solution for 20-25 min;
taking out the cryptotaenia japonica, heating the color protection liquid to 90-95 ℃, putting the cryptotaenia japonica into the heated cryptotaenia japonica, blanching at 90-95 ℃ for 60-90 s, and taking out;
fourthly, cooling the taken cryptotaenia japonica in cold water, wherein the shorter the cooling time is, the better the cryptotaenia japonica is, and draining the clear water after taking out;
fifthly, bagging 12-15 g of drained cryptotaenia japonica in each bag, and making a label;
sixthly, putting the bagged cryptotaenia japonica into a refrigerator to be frozen for 72-75 hours;
seventhly, opening the packaging bag, drying the cryptotaenia japonica in a vacuum freeze dryer for 45-48 hours at the thickness of less than or equal to 5cm and the vacuum degree of 3-5 Pa at the temperature of-60 to-65 ℃, so as to obtain the processed cryptotaenia japonica;
cutting the freeze-dried Cryptotaenia japonica; cutting the stem into 1-2 cm long, and cutting the leaves into 0.8-1.2cm x 0.8-1.2cm long and wide;
in each step, the color protection liquid is adopted for color protection, so that the color and the fragrance of the original vegetables can be effectively reserved, and the loss of active ingredients is reduced. Freeze drying after blanching, difficult oxidation in the storage process, and prolonging shelf life and quality guarantee period. The purpose of bagging in each step is to facilitate the placing of the bag in a refrigerator for freezing so as to avoid pollution of other substances.
(2) Bamboo shoot treatment process
Peeling off bamboo shoot skin, cleaning, cutting off roots and old and tender parts, cutting the remaining bamboo shoots into small segments with the length of 5-6 cm, soaking in 0.3-0.4 mo1/L sodium bicarbonate solution for 40-50 s, and then fishing out;
placing the bamboo shoots in water at 85-95 ℃ for blanching for 3.5-4 min, immediately cooling in cold water, wherein the cooling is better as soon as possible;
③ preparing Zn (CH)3C00)2150-200 mg/kg and CuSO4 40-50 mg/kg of color protection liquid; soaking the bamboo shoots in the color protection solution for 7-8 h, and drainingPacking 8-10g of clear water into a bag;
fourthly, pre-cooling the bagged bamboo shoots in a refrigerator for 68-72 hours;
fifthly, opening the packaging bag, putting the bamboo shoots into a vacuum freeze dryer for drying at the temperature of-60 to-65 ℃ and the vacuum degree of 3 to 5Pa for 40 to 45 hours to obtain the processed bamboo shoots;
cutting the freeze-dried bamboo shoots to a length of 1-2 cm;
(3) toona sinensis processing technology
Selecting fresh and tender cedrela sinensis as a raw material, cleaning the cedrela sinensis, blanching the cedrela sinensis in a sodium bicarbonate solution with the mass concentration of 0.8-1% at 85-90 ℃ for 30-40 s, taking out the cedrela sinensis, immediately cooling the cedrela sinensis, and draining open water;
filling 8-10g of blanched cedrela sinensis into a bag, freezing the bag in a refrigerator for 24-28 h, and drying the bag in a vacuum freeze dryer at the temperature of-60 to-65 ℃ and under the vacuum degree of 3-5 Pa for 24-28 h to obtain the processed cedrela sinensis;
(4) perilla treatment process
Cleaning purple perilla, draining, and bagging 12-15 g per bag;
secondly, the bagged perilla is frozen in a refrigerator for 48-52 hours and then dried in a vacuum freeze dryer at minus 60-minus 65 ℃ and under the vacuum degree of 3-5 Pa for 30-35 hours, and the treated perilla is obtained;
thirdly, shearing the freeze-dried purple perilla, and cutting into pieces with the length and the width of 0.8-1.2cm multiplied by 0.8-1.2 cm;
(5) carrot processing technology
Firstly, washing carrots, cutting off 5-8mm of the head and 2-3 cm of the tail, peeling, cutting into carrot blocks with the length, width and height of 3-5 mm, blanching in boiling water for 2-3 min, immediately cooling in cold water, and bagging according to 20-25 g;
secondly, putting the bagged carrots into a refrigerator for freezing for 48-52 h, and then drying for 48-52 h in a vacuum freeze dryer at the temperature of minus 60-minus 65 ℃ and under the vacuum degree of 3-5 Pa to obtain the processed carrots;
(6) egg treatment process
Beating fresh eggs in a bowl, and uniformly stirring egg white and egg white;
secondly, oil is poured into a pot, egg liquid is poured into the pot at the oil temperature of 65-70 ℃, the egg is taken out of the pot when the egg is fried to be bright yellow, the egg is cooled to the room temperature, and each bag of the eggs is bagged according to the weight of 15-20 g;
thirdly, the eggs in the bags are frozen for 45 to 48 hours in a refrigerator, and the eggs are dried for 45 to 48 hours in a vacuum freeze dryer with the vacuum degree of 3 to 5Pa at the temperature of between 60 ℃ below zero and 65 ℃ below zero to obtain the processed eggs;
(7) onion treatment process
Firstly, separating onion from stem leaves, cutting off fibrous roots, cleaning, blanching in boiling water for 20-30 s, and immediately cooling in cold water;
secondly, freezing the onion in a refrigerator for 24-48 hours, and drying in a vacuum freeze dryer at the temperature of minus 60-minus 65 ℃ and under the vacuum degree of 3-5 Pa for 48-52 hours to obtain the treated onion;
(8) taking 1.5-2.5 g of cryptotaenia japonica treated in the step (1), taking 1-2 g of bamboo shoots treated in the step (2), taking 1.0-1.4 g of Chinese toon treated in the step (3), taking 0.4-0.8 g of purple perilla treated in the step (4), adding 0.8-1 g of carrot treated in the step (5), 0.8-1.2 g of eggs treated in the step (6) and 0.4-0.8 g of onion treated in the step (7), uniformly mixing, bagging, filling nitrogen and packaging to obtain the Chinese toon tea.
Compared with the existing cryptotaenia japonica processed products, the cryptotaenia japonica composite nutritional soup packet disclosed by the invention is simple in preparation process, remarkable in color protection effect, bright in color, and has a special fragrance and a good health-care effect.
The cryptotaenia japonica is a perennial herb of the Umbelliferae, has tender texture, delicious and refreshing taste, rich nutrition and special fragrance, and also has strong medicinal value and health care function, and is a wild vegetable which is very popular with Chinese people; according to the research, each hundred grams of tender stem leaves of the cryptotaenia japonica contains 2.7g of protein, 0.5g of fat, 9.0g of carbohydrate, 2.2g of cellulose, 338mg of calcium, 46mg of phosphorus, 20.1 mg of iron, 7.85mg of carotene, 33mg of vitamin C and the like, and the nutrition is rich; in addition, caulis et folium cryptotaeniae japonicae is rich in carotene, vitamin B1, vitamin B2, nicotinic acid, vitamin C, calcium, ferrum, zinc, and other vitamins and minerals. According to the theory of the traditional Chinese medicine, the whole plant of the cryptotaenia japonica can be used as a medicine, the cryptotaenia japonica is a medicine-food dual-purpose vegetable with higher medicinal value and health care function, the cryptotaenia japonica has the effects of dispelling wind and relieving cough, activating blood and dissolving fatigue, diminishing inflammation and relieving itching, and also has good effects of treating cold and cough, pneumonia, lung abscess, gonorrhea, pain and qi, toothache due to wind-fire evil, carbuncle and swelling, band-shaped scar and traumatic injury; the Cryptotaenia japonica contains volatile oil such as alpha-apiene, beta-myrcene, beta-pinene, terpinene, diosmetin-7-O-beta-D-glucoside, flavone polyphenol active ingredients such as apigenin (apigenin), apigenin-7-O-beta-D-glucopyranose uronic acid ethyl ester (apigenin-7-O-beta-D-pyranyl glucuronic acid ester), apigenin-7-O-beta-D-glucoside (apigenin-7-O-beta-D-glucoside), luteolin (luteolin) and the like have the effects of diminishing inflammation, regulating the flow of qi, promoting blood circulation, removing blood stasis, relieving pain and stopping itching; can be used for treating asthenia, and eliminating innominate toxic swelling, and can enhance immunity by frequent administration of Cryptotaenia japonica.
Bamboo shoots are wild vegetables with a very long eating history in China, are called as "cold soil delicacies", are rich in dietary fibers, proteins, carotene and other vitamins, and also contain iron, phosphorus, magnesium and other inorganic salts, and contain 18 amino acids. The essential amino acid accounts for more than 30 percent of the total amino acid, but the low fat and starch content is natural low-fat and low-calorie food with high nutritive value, and has certain prevention effect on obesity, hypertension, coronary heart disease, diabetes, arteriosclerosis, hyperlipidemia and the like; modern nutrition holds that: eating bamboo shoot can help digestion, remove food retention and prevent constipation; the rich dietary fiber in bamboo shoots has good water retention, oil retention and swelling properties, can adsorb substances such as heavy metals and cholesterol, promote intestinal peristalsis, accelerate metabolism renewal of human bodies, reduce incidence of rich diseases such as hyperlipidemia and the like, and has the effect of preventing colorectal cancer. Researches show that the bamboo shoot juice can relieve liver injury, delay the formation of hepatic fibrosis, improve the liver function and has obvious antidiabetic effect. The bamboo shoots contain polysaccharides which have certain effects of enhancing immunity, resisting oxidation, resisting aging and resisting tumor. In addition, the bamboo shoot essence has the name of natural health food, has very obvious health care effect, and is considered to have cold nature, sweet taste and slight bitter taste, has the effects of clearing heat and eliminating phlegm, promoting urination and defecation, detoxifying and promoting eruption in traditional Chinese medicine, and is suitable for symptoms of cough with excessive phlegm, heat in heart and stomach, dry mouth and constipation, abdominal distension and the like. The compendium of materia medica records that the bamboo shoots have the efficacies of dissipating heat, dissolving phlegm and cooling the stomach. Sun Simiao recorded in Qianjin prescription records that bamboo shoots are sweet, cold and nontoxic in nature and flavor, and mainly have the effects of quenching thirst, promoting diuresis, tonifying qi and being eaten for a long time. Wang Meng Ying recorded in "diet book of living with rest" in "of Wang Meng Ying, it is a vegetarian food with the actions of bamboo shoot, sweet and cool, soothing the depressed liver, ascending the turbid and clear, isolating phlegm and eliminating phlegm.
The cedrela sinensis is thick in leaves and tender in bud, fragrant, simple to cook and convenient to eat, is one of very excellent vegetable varieties, is a reputation of vegetable on trees, is a traditional vegetable variety which is popular among people in China for eating all the time, is a popular Tute product for foreign trade export, and enjoys the beauty of Chinese peach blossom heartwood in the international market. According to the research, every 1000g of fresh leaves contains 9.8 g of protein, 143 mg of calcium, 115mg mg of vitamin C, 135mg of phosphorus, 1.36mg of carotene, 1. Smg of riboflavin, 4. Smg of iron and 1.56g of crude fiber. The medicinal value and the health care effect of the Chinese toon are very obvious, and the modern medicine considers that the Chinese toon has the effects of stopping bleeding and securing essence, clearing heat and astringing, eliminating dampness, diminishing inflammation and detoxifying; can also be used for treating skin ulcer, furuncle, alopecia areata, acne, dysentery, leucorrhea with red and white discharge, traumatic injury, swelling and pain, preventing tumor, lowering blood sugar, and resisting oxidation.
The purple perilla is a medicinal and edible dual-purpose plant with a long edible history in China, contains 20-23 percent of protein, 7 essential amino acids for human bodies and 9 essential amino acids for children; the perilla contains multiple mineral elements such as K, Na, P, Fe, Zn, Mn and the like; it is also rich in carotenoids, especially in beta-carotene, which is higher than that in carrots. The perilla contains bioactive substances such as rosmarinic acid, polyphenol, flavone, perillaldehyde, perillyl alcohol, perillene, alpha-linolenic acid and the like, so that the perilla has the effects of resisting allergy, oxidation, aging, tumors, blood fat, bacteria and AIDS virus, clearing away heat and toxic materials, resisting depression, resisting inflammation and the like.
The cryptotaenia japonica and vegetable composite nutritional soup packet disclosed by the invention is convenient to nourish, has a delicious taste, and retains the nutritional characteristics of a product, and most of the raw materials are medicinal and edible vegetables, so that the cryptotaenia japonica and vegetable composite nutritional soup packet is high in nutritional value and has a good health-care effect. The traditional Chinese medicine considers that the vegetable is extremely rich in nutrition, contains protein, fat, vitamins, saccharides, carotene, calcium, phosphorus and other trace elements which are necessary for human bodies, can promote digestion, increase appetite, recover gastrointestinal functions, clear away heat and toxic materials, promote the production of body fluid to relieve cough, clear away swelling and stop dysentery, clear away inflammation and relieve pain after being eaten for a long time. At present, wild vegetables in mountainous areas are rich in resources, and processed wild vegetable products have wide development prospects.
The instant soup bag disclosed by the invention is prepared by subpackaging small bags, brewing with boiled water and stirring, and the food materials can be brewed in a short time and can be eaten in about 3-5 minutes, so that the instant soup bag is convenient and quick. The main raw materials of the invention are subjected to blanching and color protection, natural vegetable fragrance of cryptotaenia japonica, toona sinensis, bamboo shoots and the like and flavone polyphenol nutrition active ingredients are well reserved, and a soup bag prepared by taking cryptotaenia japonica as the raw material has the advantages of good taste, delicious taste, thick soup fragrance, rich nutrition, light green color, good rehydration property, no added pigment or preservative, convenience for carrying and eating, long shelf life, digestion promotion, appetite increase, gastrointestinal function recovery, and health care effects of clearing away heat and toxic materials, promoting the production of body fluid to relieve cough, removing swelling and stopping dysentery, and removing inflammation and relieving pain.
The invention aims to fully utilize wild resources in mountainous areas, develop dried cryptotaenia japonica food, develop a new economic growth point for the wild vegetable processing industry in China, maximize the benefit of factories, and provide an environment-friendly idea with zero resource residue. Meanwhile, the market of green products is enriched and a feasible idea is provided for earning foreign exchange for wild vegetable product export.
Detailed Description
The present invention will be described in further detail with reference to specific examples.
The preparation method of the cryptotaenia japonica wild vegetable composite nutritional soup packet comprises the following steps:
(1) cryptotaenia japonica treatment process
Preparing a color protection liquid: using water as solvent, wherein each 1L of water contains 0.15g of sodium bicarbonate, 0.3g of sodium sulfite, 0.2g of sodium erythorbate, 0.05g of zinc acetate and 0.1g of calcium chloride;
② soaking the cleaned fresh cryptotaenia japonica in color protecting liquid for 20 min;
taking out the cryptotaenia japonica, heating the color protection liquid to 90 ℃, adding the cryptotaenia japonica, blanching at 90 ℃ for 90s, and taking out;
fourthly, cooling the taken cryptotaenia japonica in cold water, wherein the shorter the cooling time is, the better the cryptotaenia japonica is, and draining the clear water after taking out;
fifthly, bagging 15g of drained cryptotaenia japonica in each bag, and making a label;
sixthly, putting the bagged cryptotaenia japonica into a refrigerator and freezing for 75 hours;
seventhly, opening the packaging bag, drying the cryptotaenia japonica in a vacuum freeze dryer, setting the thickness to be less than or equal to 5cm, setting the temperature to be 60 ℃ below zero and the vacuum degree to be 3-5 Pa, and drying for 45 hours to obtain the processed cryptotaenia japonica;
cutting the freeze-dried Cryptotaenia japonica to obtain stem with length of 1cm and leaves with length of 1cm multiplied by 1 cm;
in each step, the color protection liquid is adopted for color protection, so that the color and the fragrance of the original vegetables can be effectively reserved, and the loss of active ingredients is reduced. Freeze drying after blanching, difficult oxidation in the storage process, and prolonging shelf life and quality guarantee period.
(2) Bamboo shoot treatment process
Peeling off bamboo shoot skin, cleaning, cutting off roots and old and tender parts, cutting the remaining bamboo shoots into small segments with the length of 5-6 cm, soaking the small segments in 0.4mo1/L sodium bicarbonate solution for 40s, and fishing out;
placing the bamboo shoots in water at 95 ℃ for blanching for 4min, and immediately cooling in cold water, wherein the cooling is better as soon as possible;
③ preparing Zn (CH)3C00)2 200mg/kg and CuSO4 50mg/kg of color protection liquid; soaking the bamboo shoots in the color protection solution for 8 hours, draining off clear water, and packaging 10g of bamboo shoots into a bag;
fourthly, pre-cooling the bagged bamboo shoots in a refrigerator for 72 hours;
opening the packaging bag, putting the bamboo shoots into a vacuum freeze dryer for drying for 40 hours at the temperature of-65 ℃ and the vacuum degree of 3-5 Pa to obtain the processed bamboo shoots;
cutting the freeze-dried bamboo shoots into 1 cm;
(3) toona sinensis processing technology
Cleaning the cedrela sinensis, blanching in a sodium bicarbonate solution with the mass concentration of 0.8% at 90 ℃ for 30s, taking out, immediately cooling, and draining off clear water;
secondly, filling 8-10g of blanched cedrela sinensis into a bag, freezing the bag in a refrigerator for 28h, and then drying the bag in a vacuum freeze dryer at the temperature of-65 ℃ and under the vacuum degree of 3-5 Pa for 28h to obtain the processed cedrela sinensis;
(4) perilla treatment process
Cleaning the purple perilla, draining off clear water, and bagging 15g of purple perilla in each bag;
secondly, putting the bagged perilla frutescens into a refrigerator for freezing for 52 hours, and then drying for 35 hours in a vacuum freeze dryer at the temperature of minus 65 ℃ and under the vacuum degree of 3-5 Pa to obtain the processed perilla frutescens;
thirdly, shearing the freeze-dried purple perilla, and cutting into 1cm multiplied by 1cm in length and width;
(5) carrot processing technology
Firstly, washing carrots, cutting off 5-8mm of the head and 2-3 cm of the tail, peeling, cutting into carrot blocks with the length, width and height of 3-5 mm, blanching in boiling water for 3min, immediately cooling in cold water, and bagging according to 20-25 g;
secondly, putting the bagged carrots into a refrigerator for freezing for 52 hours, and then drying for 52 hours in a vacuum freeze dryer with the vacuum degree of 3-5 Pa at the temperature of-65 ℃ to obtain the processed carrots;
(6) egg treatment process
Beating fresh eggs in a bowl, and uniformly stirring egg white and egg white;
secondly, pouring oil into a pot, pouring egg liquid at the oil temperature of 65-70 ℃, taking out the fried egg when the fried egg is bright yellow, cooling to room temperature, and bagging 15-20g of eggs in each bag;
thirdly, the eggs in the bags are frozen in a refrigerator for 48 hours and dried in a vacuum freeze dryer with the vacuum degree of 3-5 Pa at the temperature of-65 ℃ for 48 hours, and then the processed eggs are obtained;
(7) onion treatment process
Firstly, separating onion from stem leaves, cutting off fibrous roots, cleaning, blanching in boiling water for 30s, and immediately cooling in cold water;
secondly, freezing the onion in a refrigerator for 48 hours, and then drying the onion in a vacuum freeze dryer at the temperature of minus 65 ℃ and under the vacuum degree of 3-5 Pa for 52 hours to obtain the treated onion;
(8) and (3) taking 2g of cryptotaenia japonica treated in the step (1), 1g of bamboo shoots treated in the step (2), 1.4g of cedrela sinensis treated in the step (3), 0.8g of perilla treated in the step (4), 0.8g of carrots treated in the step (5), 1.2g of eggs treated in the step (6) and 0.4g of onion treated in the step (7), uniformly mixing, bagging, filling nitrogen and packaging to obtain the Chinese toon tea.
In the product of the embodiment, the cryptotaenia japonica raw material is bright green in color, green in cedrela sinensis, light green in bamboo shoot, purple in perilla, bright red in carrot, yellow in egg, tender white in onion, complete in color, aroma and taste, convenient to carry and high in application value, and the wild prototaenia japonica flavor and the natural aroma of cedrela sinensis are provided.
The following is the orthogonal experimental result of each factor in the technical scheme of the invention.
Table 1 is a table for evaluating the color-protecting effect of Cryptotaenia japonica, and the highest color and texture is 7 points, and the worst is 1 point.
As shown in tables 1, 2 and 3, A in test No. 1 in Table 3 is 1, A represents sodium hydrogencarbonate, and Table 2 shows that the concentration of sodium hydrogencarbonate, sodium sulfite, sodium erythorbate, zinc acetate and calcium chloride in test No. 1 is 0.05g/L, 0.15g/L, and the rest are the same.
Note: the K values are calculated for the 1, 2, 3, 4 level effects on each corresponding column (factor) respectively, and are calculated as:
k1(K2, K3, K4) = sum of data on i-th column corresponding to level 1 (2, 3, 4), for example, the first level of a factor K1=12.1+12.2+11.8+11.5=47.6, K1 is K1 average value (K1/4), and the range of the first factor, R ═ highest value K3 — lowest value K4=0.8, the remainder, the larger the range, the larger the influence of the factor is.
According to the orthogonal test result, the optimal formula of the color protection liquid is A3B2C2D1E1And A3B4C2D1E1Verified by A3B2C2D1E1Group sensory score 12.1 and A3B4C2D1E1Group sensory score was 12.4, so the best formulation was A3B4C2D1E1Namely 0.15g/L of sodium bicarbonate, 0.30g/L of sodium sulfite, 0.20g/L of sodium erythorbate, 0.05g/L of zinc acetate and 0.10g/L of calcium chloride, and the comprehensive score of 10 professional sensory evaluators is up to 12.9 points (total score is 14 points). In addition, calcium chloride with a crispness keeping effect is added into the formula, so that the hardness of the blanched cryptotaenia japonica is effectively improved.
Note: k1 is the calculated value of the 1, 2, 3 level effect on each corresponding column (factor) respectively, and is calculated as: k1(K2, K3) = the sum of data corresponding to level 1 (2, 3) on the i-th column, for example, the first level of factor a, K1=52.2+57.2+64.7=174.1, the 2 nd level of factor a, K2, 67.8 + 66.7 + 69.2, 203.7, K3, 61.3 + 60.2, 181.7, K1, K2, and K3 are the average values of K1, K2, and K3, respectively, and the maximum value of the first factor, K2-K3=9, indicating that the larger the difference is the larger the influence of the factor.
According to the orthogonal result experiment, the sequence of the magnitude of the range difference (R) is A>D>B>C, the influence of each factor is that the cryptotaenia japonica is more than the purple perilla, the bamboo shoot is more than the Chinese toon, and the k values of A2, B3, C3 and D3 are the highest in each factor, so the optimal formula is the factor A2B3C3D3The combination and empirical test show that the comprehensive evaluation of the formula is 71.1, namely 2.0g of dehydrated cryptotaenia japonica, 1.0g of dehydrated bamboo shoots, 1.4g of dehydrated toona sinensis and 0.8g of dehydrated perilla frutescens, the vegetable soup material soaked in the formula has the advantages of quick rehydration, light yellow soup color, similar color and luster of raw materials and raw vegetables, delicious and tasty taste, strong vegetable fragrance, moderate hardness, convenient chewing, rich nutrition and strong health care effect.
Claims (1)
1. A preparation method of a cryptotaenia japonica and vegetable composite nutritional soup packet is characterized by comprising the following steps:
(1) cryptotaenia japonica treatment process
Preparing a color protection liquid: using water as solvent, wherein each 1L of water contains 0.15g of sodium bicarbonate, 0.3g of sodium sulfite, 0.2g of sodium erythorbate, 0.05g of zinc acetate and 0.10g of calcium chloride;
selecting fresh tender caulis et folium cryptotaeniae japonicae as raw materials, washing with water, and soaking in color protection solution for 20-25 min;
taking out the cryptotaenia japonica, heating the color protection liquid to 90-95 ℃, putting the cryptotaenia japonica into the heated cryptotaenia japonica, blanching at 90-95 ℃ for 60-90 s, and taking out;
fourthly, cooling the taken cryptotaenia japonica in cold water, wherein the shorter the cooling time is, the better the cryptotaenia japonica is, and draining the clear water after taking out;
fifthly, bagging the cryptotaenia japonica after the clear water is drained;
sixthly, putting the bagged cryptotaenia japonica into a refrigerator to be frozen for 72-75 hours;
seventhly, opening the packaging bag, drying the cryptotaenia japonica in a vacuum freeze dryer for 45-48 hours at the thickness of less than or equal to 5cm and the vacuum degree of 3-5 Pa at the temperature of-60 to-65 ℃, so as to obtain the processed cryptotaenia japonica;
cutting the freeze-dried Cryptotaenia japonica; cutting the stem into 1-2 cm long, and cutting the leaves into (0.8-1.2 cm) x (0.8-1.2 cm) long and wide;
(2) bamboo shoot treatment process
Peeling off bamboo shoot skin, cleaning, cutting off roots and old and tender parts, cutting the remaining bamboo shoots into small segments with the length of 5-6 cm, soaking in 0.3-0.4 mo1/L sodium bicarbonate solution for 40-50 s, and then fishing out;
placing the bamboo shoots in water at 85-95 ℃ for blanching for 3.5-4 min, immediately cooling in cold water, wherein the cooling is better as soon as possible;
③ preparing Zn (CH)3C00)2150-200 mg/kg and CuSO4 40-50 mg/kg of color protection liquid; soaking the bamboo shoots in a color protection solution for 7-8 h, draining clear water, and packaging 8-10g of the bamboo shoots into a bag;
fourthly, pre-cooling the bagged bamboo shoots in a refrigerator for 68-72 hours;
fifthly, opening the packaging bag, putting the bamboo shoots into a vacuum freeze dryer for drying at the temperature of-60 to-65 ℃ and the vacuum degree of 3 to 5Pa for 40 to 45 hours to obtain the processed bamboo shoots;
cutting the freeze-dried bamboo shoots to a length of 1-2 cm;
(3) toona sinensis processing technology
Selecting fresh and tender cedrela sinensis as a raw material, cleaning the cedrela sinensis, blanching the cedrela sinensis in a sodium bicarbonate solution with the mass concentration of 0.8-1% at 85-90 ℃ for 30-40 s, taking out the cedrela sinensis, immediately cooling the cedrela sinensis, and draining open water;
filling 8-10g of blanched cedrela sinensis into a bag, freezing the bag in a refrigerator for 24-28 h, and drying the bag in a vacuum freeze dryer at the temperature of-60 to-65 ℃ and under the vacuum degree of 3-5 Pa for 24-28 h to obtain the processed cedrela sinensis;
(4) perilla treatment process
Cleaning purple perilla, draining, and bagging 12-15 g per bag;
secondly, the bagged perilla is frozen in a refrigerator for 48-52 hours and then dried in a vacuum freeze dryer at minus 60-minus 65 ℃ and under the vacuum degree of 3-5 Pa for 30-35 hours, and the treated perilla is obtained;
thirdly, shearing the freeze-dried purple perilla, and cutting into pieces with the length and the width of 0.8-1.2cm multiplied by 0.8-1.2 cm;
(5) carrot processing technology
Firstly, washing carrots, cutting off 5-8mm of the head and 2-3 cm of the tail, peeling, cutting into carrot blocks with the length, width and height of 3-5 mm, blanching in boiling water for 2-3 min, immediately cooling in cold water, and bagging according to 20-25 g;
secondly, putting the bagged carrots into a refrigerator for freezing for 48-52 h, and then drying for 48-52 h in a vacuum freeze dryer at the temperature of minus 60-minus 65 ℃ and under the vacuum degree of 3-5 Pa to obtain the processed carrots;
(6) egg treatment process
Beating fresh eggs in a bowl, and uniformly stirring egg white and egg white;
secondly, pouring oil into a pot, pouring egg liquid at the oil temperature of 65-70 ℃, taking out the fried egg when the fried egg is bright yellow, cooling to room temperature, and bagging 15-20g of eggs in each bag;
thirdly, the eggs in the bags are frozen for 45 to 48 hours in a refrigerator, and the eggs are dried for 45 to 48 hours in a vacuum freeze dryer with the vacuum degree of 3 to 5Pa at the temperature of between 60 ℃ below zero and 65 ℃ below zero to obtain the processed eggs;
(7) onion treatment process
Firstly, separating onion from stem leaves, cutting off fibrous roots, cleaning, blanching in boiling water for 20-30 s, and immediately cooling in cold water;
secondly, freezing the onion in a refrigerator for 24-48 hours, and drying in a vacuum freeze dryer at the temperature of minus 60-minus 65 ℃ and under the vacuum degree of 3-5 Pa for 48-52 hours to obtain the treated onion;
(8) taking 1.5-2.5 g of cryptotaenia japonica treated in the step (1), taking 1-2 g of bamboo shoots treated in the step (2), taking 1.0-1.4 g of Chinese toon treated in the step (3), taking 0.4-0.8 g of purple perilla treated in the step (4), adding 0.8-1 g of carrot treated in the step (5), 0.8-1.2 g of eggs treated in the step (6) and 0.4-0.8 g of onion treated in the step (7), uniformly mixing, bagging, filling nitrogen and packaging to obtain the Chinese toon tea.
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